Chicken Fingers (Phases 2 and 3)

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Registered: 04-01-2004
Chicken Fingers (Phases 2 and 3)
Wed, 05-14-2008 - 8:17am

Chicken Fingers (Phases 2 and 3)

Makes 4 servings (about 2 strips each)

Description
Try topping a mixed green salad with these tasty strips, or enjoy them with a South Beach Diet-friendly condiment. If you can't find whole-wheat bread crumbs, make your own: Toast a slice of whole-wheat bread in a 300°F oven until dry, about 10 minutes. Pulse in food processor until fine crumbs form.

Ingredients
3 (6-ounce) boneless, skinless chicken-breast halves
2 eggs
1/2 cup whole-wheat bread crumbs
1/2 cup whole-wheat flour
Salt and black pepper
2 tablespoons extra-virgin olive oil

Instructions
Trim excess fat from chicken. Lay pieces on counter; cover with parchment or wax paper. Pound each piece to an even 1/2-inch thickness. Cut each piece into 3 equal strips.

Whisk eggs with a pinch of salt in a shallow bowl. In a separate bowl, combine crumbs, flour, salt, and pepper.

Working with one piece at a time, dip both sides of strip into egg mixture. Transfer to crumb mixture; pat both sides of chicken with crumbs. Set strips on a wire rack to air-dry.

Heat oil in large nonstick skillet over medium heat; add strips and cook, 4 minutes per side, until golden brown and crisp. Serve hot.

Nutritional Information:
275 calories
11 g total fat (2 g saturated fat)
157 mg cholesterol
16 g carbohydrate
27 g protein
3 g fiber
205 mg sodium

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